INDIVIDUAL RHUBARB AND RASPBERRY TARTLETS
These sweet-and-tart treats work as a dessert, or as portable snack any time of day. The extra tablespoon of flour, sprinkled into the center of each pastry circle, helps thicken the rhubarb juices as the tartlets cook.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- Combine rhubarb, berries, 1/2 cup flour, and sugar in a medium bowl; set aside.
- Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece of dough into a rough circle about 7 inches in diameter and 1/8 inch thick. Chill dough until just cold and easy to work with, about 30 minutes.
- Spoon 1 tablespoon flour in the center of each unbaked shell. Cover with about 1/2 cup rhubarb mixture, spreading the mixture out to about 1 inch from edge of shell. Fold edges of the shells over the rhubarb filling, leaving the tarts open in the center; gently brush between the folds with water, and press gently on folds so that the dough adheres together. Transfer tarts to two parchment-lined baking sheets, arranging them so that they are several inches apart. Return to the refrigerator to chill at least 30 minutes.
- Preheat oven to 400 degrees. Remove the tarts from the refrigerator, brush them with water, and sprinkle with sugar. Place in oven to bake until the crust is golden brown, about 30 minutes, rotating pans halfway through. Reduce heat to 350 degrees, and continue to bake until the juices are bubbly and just starting to run out from center of each tartlet, 10 to 12 minutes more, rotating pans as needed. Transfer immediately to a wire rack, and let cool before serving.
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Monalia Taimalie
[email protected]These tartlets were easy to make and turned out great! The filling is delicious and the pastry is flaky. I will definitely be making these again.
Cla Williams
[email protected]I made these tartlets for my friends and they were a hit! Everyone loved them. The pastry was flaky and the filling was delicious. I will definitely be making these again.
Justin Theuns Theunissen
[email protected]These tartlets were a bit too sweet for my taste, but my kids loved them! The pastry was flaky and the filling was flavorful. I would recommend this recipe to anyone who loves sweet desserts.
Dastgeer Mughal M Atiq
[email protected]I made these tartlets for my boyfriend and he loved them! He said they were the best tartlets he had ever had. The pastry was flaky and the filling was delicious. I will definitely be making these again.
Theophilus Cobbinah
[email protected]These tartlets were beautiful and delicious! The filling was the perfect balance of sweet and tart, and the pastry was flaky and golden brown. I will definitely be making these again.
mnbvcx mnbvcx
[email protected]I made these tartlets for a bake sale and they were a huge hit! Everyone loved them. The pastry was flaky and the filling was delicious. I will definitely be making these again.
Doctor Doctor 1
[email protected]These tartlets were a bit too tart for my taste, but my husband loved them! The pastry was flaky and the filling was flavorful. I would recommend this recipe to anyone who loves rhubarb.
Skeemaz Seventy
[email protected]I'm not a baker, but these tartlets were easy to make and turned out great! The filling is delicious and the pastry is flaky. I will definitely be making these again.
Jrffrey Braxton
[email protected]These tartlets were a bit more work than I expected, but they were worth it! The filling is amazing and the pastry is so flaky. I will definitely be making these again for special occasions.
Mxx24 Mxx24
[email protected]I made these tartlets for my family and they loved them! The pastry was flaky and the filling was delicious. I would definitely recommend this recipe to anyone looking for a delicious and easy dessert.
Muhammad Behzad
[email protected]These tartlets were easy to make and turned out beautifully. The filling is the perfect balance of sweet and tart, and the pastry is flaky and golden brown. I will definitely be making these again for my next party.
Khan Amjad
[email protected]I'm not a huge fan of rhubarb, but I loved these tartlets! The raspberries really balance out the tartness of the rhubarb, and the pastry is so good. I will definitely be making these again.
Makayla Kellis
[email protected]These tartlets were a hit at my last dinner party! The combination of rhubarb and raspberries is perfect, and the pastry is flaky and delicious. I will definitely be making these again.